Sun, Mar-31-02, 17:02
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Registered Member
Posts: 4,909
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Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
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The SCD site that Do points to in the above posts has a lot of information about the making of commercial yogurt (and sour cream). The basic thing is that milk powder (HIGH lactose) is added before the culture (the bacterial stuff that actually does the conversion) is added. This makes the base milk or cream or whatever VERY high lactose and means lots of carbs in it. They also add gelatin and other thickeners rather than relying on the bacteria to do the job. Sometimes the culture is added way after the thickeners, so you don't know for sure if they've had a crack at ANY of the lactose... Ick.
This is why home-made is recommended, though organic and "natural" products tend to do things more like home-made. This is why cultured sour cream is also suspect.
Another thing you should know. If a (US) label says something like "less than 1 carb per serving", that means the true carb count is between 0.5 and 0.99 per serving... labelling law. The truest counts can be found in the USDA database or our Carb Counter which uses the same information I believe. See the orange menu bar above, LowCarb Tools, and then the Carb Counter.
Always check your carb counts for yourself. It's good to know the REAL deal and get comfortable with low carb.
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